Lemon Curd

5 yolks, room temp
134 g sugar
1 T lemon zest
80 g lemon juice (3 lemons)

1/2 t lemon extract

1/8 t salt

6 T butter, room temp, cut into tablespoons

Prepare a non-metal double boiler.

Heat water to boiling, reduce to low, and keep water at a simmer.

(I need to use high heat to cook the curd but don't unless you have to.)

Place yolks, sugar, zest, juice, and salt in double boiler.

Using a silicone whisk, whisk until sugar is completely dissolved.

Whisk in butter.

Continue whisking frequently until curd reaches 180-185.

Curd should be thick enough that whisk leaves track marks.

Remove from double boiler and strain (optional).

Let cool and store in a an airtight container up to 10 days.

sallysbakingaddiction

Note:

If making a berry curd, halve lemon juice and add 8 oz frozen berries.